Cheese, green onions, crispy bacon, and fluffy eggs snuggle together in a pocket of golden fluffy dough — no bad days with these keto breakfast pockets for brekkie ☀️
Looking for more keto breakfast ideas? Try this keto breakfast casserole, keto pancakes, and keto quiche.
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By now you know all about my keto pizza dough. You love it and I love it. It’s doughy, it’s fluffy, it’s easy(!) it’s everything you expect from a traditional crust, just without the carbs. So why, you ask, is she talking about pizza when it’s breakfast time?
Drumroll, please… Our beloved pizza dough is the base for these keto breakfast pockets. You see, I couldn’t just stop after keto pizza, keto hot pockets, and keto calzones… because this recipe opens the doors for those of us living a low carb life. It gives us an opportunity to eat something significantly more exciting than yet another scrambled egg or slice of bacon. And today, it’s bringing a whole new life to the breakfast table. A cheesy, bacony, protein-packed life, that is.
Now let’s talk about the filling…
You may be reluctant, as was I, to reheat scrambled eggs. But fear not. The combination of cheese and dough keep them nice, light, and fluffy. The cheese stays melty. the bacon stays bacony— not super crisp, but you won’t mind here. And you? Stay rested. Because you get to hit the snooze button and reheat your premade breakfast pockets in the microwave while you brush your teeth, and jet out the door. Enjoy! ☀️🙌 – Linds x
The Dough, Though.
Did I mention I love this dough? To make it you just need 3 (I know, right?!) low carb staples:
- Almond flour – fine-grained will give you the best texture. Bob’s Red Mill and Kirkland (Costco, believe it or not) both make great products
- Psyllium husk – only use NOW! Each brand absorbs liquid differently, this recipe has only been measured with NOW. It’s also the best option… so…
- Baking powder. Plus salt + water.
Psst — you may have noticed other pizza crust recipes, such as my coconut flour pizza crust or my chicken crust pizza — neither will work here as they aren’t as foldable as this almond flour pizza dough.
And The Filling (Options!)
I went with a standard egg, bacon, cheddar, and green onion filling for these keto breakfast pockets. But any of the breakfast classics will work. Such as…
- Meat: cooked + crumbled Italian sausage or sliced ham, ala keto ham and cheese hot pockets
- Veggies: Feel free to saute some keto vegetables and add them in.
- Cheese: any kind of meltable variety will do — think jack, mozzarella, or swiss.
How About a Dip??
Pizza, hot pockets, and these breakfast pockets are made for dippin’. We love them with keto pizza sauce, keto ranch dressing, or even a simple keto ketchup.
How to Make Keto Breakfast Pockets
- Combine the dry keto hot pocket dough recipe ingredients together.
- Add the water.
- Use wet hands to press 1/4 of the dough in a circle on 1/2 a sheet of parchment paper.
- Add the filling, leaving the edges clear.
- Use the parchment paper to fold the dough over itself like a taco, and press around the edges to seal the pocket.
- Remove the top half of the parchment, and place pocket on a rimmed baking sheet.
- Brush the top with egg, and sprinkle with Everyhting but the Bagel Seasoning.
- Bake in preheated oven until golden.
Reheat/Storing/Freezing Tips
Reheat from the fridge or freezer in the microwave.
Freeze in individual resealable baggies – be sure to remove as much air as possible before freezing.
More Keto Breakfast Ideas
- Keto Oatmeal
- Keto Blueberry Muffins
- Keto Green Smoothie
- Keto Breakfast Muffins
- Keto Coconut Flour Pancakes
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Low Carb Keto Breakfast Pockets
Print Recipe Pin RecipeIngredients
Dough:
- 1 Keto Pizza Crust
- 1 egg whisked
- Everything but the bagel seasoning
Filling:
- 5 eggs scrambled
- 5 pieces bacon cooked + crumbled
- 2 Cups Sharp Cheddar Cheese shredded
- 3 green onions sliced
Serve with:
- pizza sauce, ranch dressing, or keto ketchup
Instructions
- Prep. Preheat oven to 425 F and prepare a workstation with 4 half sheets of parchment paper, a bowl of water, and a whisked egg with a pastry brush.
- Dough. Make the low carb pizza dough, and divide it into 4 even portions using wet hands. Press each portion into an 8" round circle on a half sheet of parchment paper.
- Assemble. Sprinkle 1/4 cup of cheddar onto half of each piece of dough, leaving 1/2" around the edges clear. Top with scrambled eggs, bacon, and sliced green onions (3), followed by 1/4 cup of cheese. Use the parchment paper to help fold the dough in half, over itself, like a taco. Press the edges together as you shimmy all ingredients inside the pocket.
- Bake. Peel back the top half of the parchment paper, and arrange 2 parchment halves on a baking sheet at a time. The dough is fragile, so you'll want to use damp fingertips to smooth out any creases and cracks. Brush the top of each with the whisked egg, and sprinkle with everything but the bagel seasoning. Bake in the preheated oven for 22-25 minutes -- you'll know your pockets are done once the tops become golden. Serve warm with pizza sauce, and enjoy!
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Lindsey's Tips
- Filling: you can swap these ingredients with whatever you prefer.
- Serving suggestions: most storebought sauces are loaded with sugar -- read labels carefully, or make your own!
- Reheat from the fridge or freezer in the microwave.
- Freeze in individual resealable baggies - be sure to remove as much air as possible before freezing.
- Nutritional info is for 1 pocket if you make 4 using this recipe and my almond flour pizza crust:
Nutrition
